Experience the Basque Country like a local, thanks to the personal connections of our Chef on Wheels: visit one of the region’s last traditional markets, meet the matriarch of a legendary fishing family, and taste artisanal cheeses made by a renowned Basque cheesemaker. Forage for wild herbs near our friend’s 16th-century farmhouse hotel then learn the secrets of Basque cuisine during an intimate evening cooking class with Chef Mikel. Discover the Basque tradition of _txikiteo_ —bar hopping—in San Sebastián, the region’s vibrant culinary capital. Ride epic coastal roads to a family-owned vineyard to sip local Txakoli wine and enjoy a chef-prepared picnic. Spend three nights at the Basque Country’s most exclusive hotel, set in the coastal hills of Monte Igueldo overlooking the Bay of Biscay. Features include tasting local Idiazabel cheese, fresh-grilled fish, and Basque cheesecake, as well as Txakoli, the region's crisp, effervescent white wine; local reds like Rioja Alavesa and Navarra; sparkling Cava; and Basque ciders. Day 1: Market to Mountains - Meet your guides this morning in Bilbao before a transfer to the historic town of Guernica to meet Mikel Olaizola, our Chef on Wheels. Our culinary adventure begins with a visit to one of Basque Country’s last traditional markets, where Mikel introduces us to a bounty of local produce and demonstrates the fine art of haggling while we fill our baskets with fresh ingredients for tonight’s dinner. After a bike fitting and safety briefing, we’ll head out into the Basque countryside and tackle our first climb of the week—a lush and tree-lined route that leads through the mountains to our friend Jon’s beautifully renovated 16th-century farmhouse hotel. Our efforts are rewarded with lunch prepared by Chef Mikel. Later, we'll join him to forage for edible flowers and wild herbs, then watch and learn as he transforms our market finds into a feast for the senses. Meals: Lunch / Dinner. Destinations: Bilbao, Guernica, Axpe. Accomplished: 16 miles / 25 km, elevation gain: 1,755 feet / 535 meters. Accommodations: Hotel Mendi Goikoa Bekoa. Day 2: Into the Vines - Today we set our sights on the coast, starting with a short transfer to the 15th-century Basilica of Loyola, where our ride begins. We'll warm up our legs on the way out of town, gradually ascending into the forest before conquering Elosuo, a favorite climb of local cyclists. At the top we'll take in epic views of the electric green countryside and stop for a cold drink in the hidden mountain village of Aizarna. Continue cycling through rolling hills blanketed in vines to a delightful, picnic prepared by Mikel, paired with glasses of Txakoli: a fresh, effervescent white wine infused with the essence of the sea. It’s a short ride to the chic, coastal village of Zarautz and our boutique hotel a stone’s throw from the Bay of Biscay. Spend the afternoon basking on the beach while surfers ride the waves or take a seaside stroll along El Malecón. Tonight, we’ll dine in style at the hotel’s gastronomic restaurant. Meals: Breakfast / Lunch / Dinner. Destinations: Axpe, Azpeitia, Zarautz. Accomplished: 34 miles / 55 km, elevation gain: 4,290 feet / 1,500 meters. Longer Option: 38 miles / 61 km, elevation gain: 5,250 feet / 1,600 meters. Accommodations: Hotel UR Bare. Day 3: The Art of Txikiteo - This morning’s ride is short but stunning, leading us through grape vines and chestnut groves to San Sebastián, the culinary capital of the Basque Country. Here, Mikel unlocks the magic of the city’s world-class food scene and guides us through the delightful Basque tradition of _txikiteo_(bar-hopping). We'll sip local wines and sample savory snacks called _pintxos_ prepared by some of his _amigos_. In the afternoon, transfer to the sublime hotel we’ll call home for the next three nights, with time for a treatment at the spa or a glass of Cava on one of the hotel’s many terraces. Later, we meet Mikel’s friend Gabriella—a renowned food and wine expert on the Basque culinary scene—at her beautiful home, where Mikel dazzles us with a sumptuous feast. Meals: Breakfast / Lunch / Dinner. Destinations: Zarautz, San Sebastián. Accomplished: 19 miles / 30 km, elevation gain: 1,578 feet / 481 meters. Accommodations: Hotel Akelarre. Day 4: Getaria’s Maritime Heritage - The Bay of Biscay creates a magnificent backdrop for today’s ride along the coast. In Zarautz, we'll make an indulgent pastry stop on the seafront terrace of beloved Basque chef Karlos Arguiñano’s hotel-restaurant. After, continue riding to the picturesque fishing village of Getaria. Famous for being the onetime home of Juan Sebastián Elcano, the first sailor to circumnavigate the globe, Getaria is also celebrated for its many historic _parrillas_ (grills) where just-caught fish are cooked outdoors in wire baskets over blazing coals. Get an inside look at the town’s rich seafaring history with our friend Manuela, the matriarch of one of the town’s few remaining fishing families. Today's lunch honors the legacy of Getaria’s _arrantzales_ (fishermen) featuring just-caught seafood grilled to perfection. Choose to continue cycling along the Urola coastline and tackle the climb known locally as Mendizorrotz, or hop in the van for a transfer back to the hotel. Tonight, delve back into San Sebastián's renowned culinary culture—Chef Mikel can suggest several excellent spots for dinner on your own. Meals: Breakfast / Lunch. Destinations: Zarautz, Getaria, Igeldo. Accomplished: 15 miles / 23 km, elevation gain: 1,115 feet / 340 meters. Longer Option: 28 miles / 45 km, elevation gain: 2,950 feet / 900 meters. Accommodations: Hotel Akelarre. Day 5: The New Basque Kitchen - Our final day of riding takes us inland through Pagoetako Natural Park to Aia, a quaint mountain town where we’ll meet Mikel’s friend Iker at his artisanal _quesería_. There, the renowned cheesemaker will explain the unique process he uses to produce his cow, sheep, and goat milk cheeses and share some delicious samples. Back on our bikes, we’ll return to the coast for a beachfront coffee stop. Transfer by van or opt to challenge yourself with another Mendizorrotz ascent. Mikel greets us at the top, ready to share the secrets behind a traditional _paella_ lunch. From there it's a quick transfer or ride back to our hotel. Tonight, we'll gather at sunset to toast the week with an _aperitivo_ , then head to the hotel's Espazio Oteiza restaurant for an unforgettable meal showcasing New Basque Cuisine. Meals: Breakfast / Lunch / Dinner. Destinations: Igeldo, Aia, Orio. Accomplished: 20 miles / 32 km, elevation gain: 2,780 feet / 850 meters. Longer Option: 27 miles / 44 km, elevation gain: 3,215 feet / 980 meters. Accommodations: Hotel Akelarre. Day 6: Agur! - Relish views of the Bay of Biscay over a relaxing breakfast this morning before we bid farewell to Basque Country. Your guides will transfer you to the San Sebastián bus station for your return to Bilbao (or your next destination). Meals: Breakfast. Arrival Details: Airport City: Bilbao, Spain. Pick-Up Location: The Artist Grand Hotel. Pick-Up Time: 8:15 am. Departure Details: Airport City: Bilbao, Spain. Drop-Off Location: Donastia-San Sebastián Bus Station. Drop-Off Time: 11:00 am. Meet the Chef: Mikel Olaizola - Chef Mikel Olaizola is an accomplished chef and DuVine guide with a deep passion for the Basque Country's rich culinary heritage. The San Sebastián native received his Bachelor’s degree from the Basque Culinary Center, where he studied gastronomy and culinary arts. From there, he trained in award-winning restaurants in Spain, Japan, and Denmark—including Tokyo’s two-Michelin star Narisawa. Mikel’s passion for gastronomic science and research eventually led him back to the Basque Culinary Center, this time as a member of the faculty. During his time there, Mikel coordinated the school’s Master’s program while teaching, overseeing the test kitchen, and running the Laboratory of Food Development and Technology. Mikel has also collaborated with colleagues from Harvard, MIT Media Lab, and UC Berkeley on a number of scholarly articles. More recently, Mikel participated in the launch of chef Rasmus Munk’s multi-sensory, science-forward Copenhagen restaurant: The Alchemist. He also serves as a member of the restaurant’s research and development team, where he helped to create Spora, an innovative new food lab dedicated to sustainable food research. Dates + Availability: 2026. Single Supplement From: $2,800. A Single Supplement is applied to secure a private room for solo travelers. Dates: Aug 24 - 29. Price: $7,895. Availability: Call to Book +1 888 396 5383. See our cancellation policy. Weather by Month: Average Temperature + Precipitation. Month: JAN, FEB, MAR, APR, MAY, JUN, JUL, AUG, SEP, OCT, NOV, DEC. High (°F): 49°, 53°, 59°, 60°, 69°, 75°, 80°, 81°, 74°, 65°, 55°, 49°. Low (°F): 34°, 33°, 37°, 38°, 45°, 50°, 54°, 55°, 49°, 45°, 39°, 35°. Rain (in): 376, 376, 251, 251, 251, 125, 125, 125, 251, 251, 4102, 376. Inclusions + Details: Accommodations: Thoughtfully selected accommodations that reveal the true character of the region. Luggage transfers. Meals: Daily breakfasts, all lunches, nutritious snacks, and après velo cocktails. 4 gourmet dinners at our favorite local restaurants and renowned culinary establishments. Carefully selected local wine, beer, or spirits with every meal. Activities: Wine tastings and activities as outlined in the tour itinerary. Entrance fees to historic sites, museums, parks, and all other exclusive events. Gratuities for baggage, porters, and hotel service. Gear: Top-of-the-line bicycle selection. Bike helmet. Complimentary DuVine gear including a custom cycling jersey, DuVine t-shirt, water bottle, and drawstring bag. GPS with pre-programmed route maps. Support: Expert bilingual guides with extensive local knowledge. Support vehicle that follows the day’s route, distributes refreshments, and offers lifts. Pick-up and drop-off before and after your tour from predetermined meeting points. Daily bike maintenance to ensure optimal performance. NOT INCLUDED: Airfare. Dinner on one free night. Gratuities for DuVine guides. Travel Protection. Bikes: Synapse 2 RLE (Manufacturer: Cannondale, Type: Road - Included in trip price). Turbo Vado SL 4.0 (Manufacturer: Specialized, Type: Hybrid E-Bike - Included in trip price). Roadmachine AMP TWO (Manufacturer: BMC, Type: Road E-Bike - $400 supplement, subject to availability).
Hotel
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